This fire roasted tomato and lentil soup is the glow-up version of the boring, canned ones that you’ll kick to the curb after making my version!
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Tomatoes are out of season in the winter months, but that’s when you want tomato soup the most, right? Well that was my situation earlier today, I was stuck between a rock and a hard place.
Except, I looked into my pantry and I had TONS of canned tomatoes/fire-roasted tomatoes and I thought…well…this looks like it could be something!
I’m also a hobby herb-garden-ist. And my thyme was looking green and pretty, I thought, why not? Let’s add it and see how this goes…
Well it went well, if I do say so myself. Just look at this gorgeous soup!
Seriously, if this isn’t the best damn tomato soup on the planet! It’s thick, creamy, packs a little protein-punch, and it’s delicious.
It’s been officially approved by my 4 year old, apparently it makes her Goldfish crackers taste better? Yay, hooray! Whatever gets her to eat more plant-based protein and veggies is my kind of recipe!
This soup is just your average, basic soup, except it’s completely plant based, contains fire-roasted tomatoes, packs a little *undetectable* lentil-protein punch, and warming, freshly chopped thyme.
I suggest pairing this soup with a little crusty bread and calling it a day. I mean, a meal. It contains vegetables (carrots), fruit (if you consider tomatoes fruit, and I do), and protein (lentils).
It really couldn’t be simpler and I offer swaps and suggestions within the recipe. The only issue that you might run into are with the coconut aminos. I mean, what the heck are coconut aminos? To put it simply: they’re a byproduct of the aged sap of coconut blossoms and salt.
I like using coconut aminos in place of soy sauce or tamari at times because it’s a low-glycemic, vegan, and GF version/alternative. Oh, and it contains 17 amino acids and it’s super delicious! If you’re not into it, soy sauce also works. 😉
I recommend using this Vitamix. I will sing the praises of the Vitamix all day long, but I use mine more than I use my range, no joke!
YOU’RE GOING TO LOVE THIS FIRE ROASTED TOMATO AND LENTIL SOUP
You just are. How could you not? With juicy tomatoes, fresh herbs, and maybe a dollop of coconut cream?
100% plant based
+ Freakin’ awesome.
CRAVING MORE SOUPS? TRY:
IF YOU LOVE THIS RECIPE
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Fire Roasted Tomato and Lentil Soup
- 64 oz blender (such as Vitamix or Blendtec)
- 2 tbsp olive oil extra virgin
- 2 garlic cloves minced
- 1 carrot diced
- 1 onion diced
- 1 tbsp fresh thyme chopped
- 1 tsp coriander dried
- 1 cup vegetable broth
- 1 14.5 oz can fire roasted tomatoes don't drain
- 1 28 oz can whole peeled tomatoes don't drain
- 1/4 cup split red lentils
- 2 tbsp nutritional yeast I recommend *Bob's Red Mill
- 1/2 cup plant-based milk
- 1 tbsp coconut aminos soy sauce also works
- Add the olive oil to a soup pot over medium heat, add the carrot, onion, garlic, thyme, and coriander. Saute for 10 minutes.
- Add both cans of tomatoes (with the juice), vegetable broth, and split red lentils. Bring to a simmer, turn down the heat to medium/low and cover for 20 minutes.
- Uncover. Add the nutritional yeast, coconut aminos (or soy sauce), and plant milk. Transfer to a 64 oz blender and blend on high until completely smooth.
- Salt and pepper to taste, serve.